Summer food is all about ease and freshness. Fresh foods are often best prepared simply. In this menu, vine-ripened tomatoes, fresh herbs and baby spinach appear in minimalist mode.
The tuna and orzo can be served hot or at room temperature, and either recipe can be tailored with other ingredients.
For the orzo, the onions can be cooked in the same pan as the pasta for a one-pot preparation, or in a separate pan to speed preparation. The basic orzo recipe can be varied many ways, so it makes sense to make a double batch and have the extras on hand. Roasted vegetables, especially zucchini and eggplant, are excellent additions.
SEARED PEPPER-CRUSTED TUNA WITH TOMATOES AND BALSAMIC GLAZE
Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 4 servings
1/3 cup balsamic vinegar
1 branch fresh rosemary
4 fresh tuna fillets, about 5 ounces each
Coarse-ground black pepper
2 tablespoons olive oil
1/2 lemon
1 large tomato, diced
Salt to taste
1. Boil vinegar with 1/2 of the rosemary branch until vinegar is reduced by half, about 3 minutes. Set aside.
2. Pat tuna dry and press light coat of pepper onto both sides of each fillet.
3. Heat 1 tablespoon of the oil in large non-stick skillet over high heat. Add tuna and sear well on both sides. Continue to cook to desired doneness, 3 to 5 minutes, depending on taste. Squeeze lemon over and remove from heat.
4. While fish is cooking, mince remaining rosemary. Toss tomatoes with rosemary, remaining 1 tablespoon oil, salt and pepper to taste.
5. Place tuna on serving plates. Spoon tomatoes over each fillet; drizzle lightly with vinegar. Serve hot or at room temperature.
Nutrition information per serving:
Calories …… 200 Fat ………… 8 g Cholesterol .. 55 mg
Sodium …… 50 mg Carbohydrates .. 4 g Protein ……. 27 g
ORZO WITH BROWNED ONIONS AND BASIL
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 tablespoon olive oil
1 dried red pepper or pinch crushed pepper flakes
1 large sweet onion, finely diced
Salt to taste
1 cup dried orzo pasta
2 tablespoons whipping cream
1 tablespoon minced fresh basil
1. Heat oil and red pepper in medium skillet over high heat. When hot, add onions; cook and stir until golden, 8 to 10 minutes. Season with salt to taste.
2. Cook pasta according to package directions; drain well. Combine pasta and onions; stir in cream, basil and additional salt to taste.
Nutrition information per serving:
Calories …… 240 Fat …………. 7 g Cholesterol .. 10 mg
Sodium ……. 7 mg Carbohydrates .. 38 g Protein …….. 7 g
HOT FUDGE SAUCE
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 1 3/4 cups
A handful of fresh raspberries is a wonderful addition to the classic ice cream and topping combo.
4 ounces unsweetened chocolate, chopped
1 1/4 cups sugar
1/2 cup whole milk
1/4 cup ( 1/2 stick) unsalted butter
1 teaspoon each: baking powder, vanilla extract
Ice cream to serve
1. Combine chocolate, sugar, milk and butter in small, heavy saucepan. Cook over low heat, stirring constantly, until mixture is smooth.
2. Remove from heat and add baking powder and vanilla. Serve hot over ice cream. Can be made in advance. Reheat in microwave on medium power.
Nutrition information per 1/4 cup:
Calories …… 295 Fat ………… 16 g Cholesterol .. 20 mg
Sodium …… 80 mg Carbohydrates .. 41 g Protein …….. 2 g
